But why, why why why why doesn't the Immac offer half and half as a coffee fixin? I'm one of those weirdos for whom milk in coffee tastes insipid, weak, and horrible. Why no half and half? (I know. I'm being a whiny-baby. But still. Half and half? Please?)

I have recently fallen in love again with the Immac in general, since my business partner Debi and I have been scheduling a lot of client and intern meetings there due to its indie vibe, warm feel, spacious tables, and fabu location right by the SC State house.

Oh -- and it's probably time to mention this fabulous new development: Debi Schadel and I are now partners in an events and PR/marketing/social media firm!

I don't know if Indah's coffee is fair trade or organic, and their website doesn't say. I'll find out next time I see them at the market!

I can tell you that another local roaster of delicious coffee, Iron Brew Coffee out of Blythewood, SC, *does* go the fair trade route. In fact, they import directly from farmers they know in the Cerrado region of Brazil's central highlands.

Iron Brew is a really nice family-owned business, and the coffee is great. I know they sell it at Earth Fare; I met the son, Matt, one day recently when he was doing a demo there.

Matt informed me that light roast coffee has more caffeine than dark roast. Did you know that? I didn't know that! Crazy!

But really good to know. I have been feeling rather peppy in the mornings after having a couple of cups of the Iron Brew Breakfast Roast, a light roast coffee. Ha!

There's another fabu locally roasted coffee that cannot go without mention: organic, free trade Cashua Coffee! The Shop Tart loves her some Cashua Coffee, and they will bring beans to your house if you ask real nice. How cool is that?

I like Cashua, but I have trouble finding anything but a dark roast from that line. I am a medium roast kinda lady.

[UPDATE! (March 20, 2011) Turns out I LOVE Cashua Coffee! I got confused and thought that "Full City Roast" (all of their coffees except French Roast) meant dark roast.

In fact, in their lingo, it means MEDIUM ROAST! Am I stoked? Yes I am. Why? Cause their Ethiopian coffee is, to quote The Shop Tart's VP of Accounts, Carlie Gardner Flowers, "off the chain." I am drinking it right now, in fact, and it is influencing the many exclamation!! points I am using.]

Speaking of medium roast, that's what my new favorite coffee is. Indah Coffee Co's Ethiopian Yirgacheffe. I'm going to go and make another cup. Right now.

Comments

So busy! Oh my goodness! You always seem to handle it gracefully though. Love your coffee post. One of the things that I still am grateful for having worked at Starbucks is the wealth of coffee knowledge I gained. At least back in the day, the company was big on that. Most "breakfast blends" are so called not only cause they have a milder flavor, but the lighter roast gives them more umph... which is appreciated in the A.M. The caffeine is essentially roasted out of the darker roasts (not that they're caffeine-free). Also, I'm so excited about the event planning you're doing at City Roots!

I just got back from breakfast at the Gourmet Shop-- they're brewing Illy of course and it is oh so cup worthy. So naturally my husband and I got on the topic of good coffees and were saying that we need to seek out some local roasters. Leave it to you to give us the local info! Indah is on my list for next Saturday morning at the All Local and I'm also happy to learn about Iron Brew at E.F. and Cashua Coffee. Thanks Tracie!